Historical Changes.
1. Global migrations of cultural groups:
Some of these foods become part of the daily diet and are called Staple Food.
Most cultures throughout the world have at least one staple plant food.
Cereal is the most common plant staple. They are edible grains.
2. What is staple food?
Staple Food: is a food that is eaten routinely and in such quantities that it uses a large
portion of a standard diet.
Examples:
wheat: (Originated in, and is most popular is the Middle East)
rice: (Originated in, and is most popular in South East Asia)
meat and fish food: (Started due to migration and movement around
the world geographical location of residence)
3. We select food for different reasons, based on:
Psychological
Physiological
Geographical
Social
Economic
Technological
Religious
Media
4. Food native to Australia:
Australian aborigines had a nutritious and varied food supply. Not ‘staple food’
because the animals they hunted and the plants they gathered would vary from coastal
to inland regions. If their food had any poison it would be soaked in water.
5. Traditional aboriginal plants food:
Roots
Fruit and Vegetables
, Stems
Seeds and Nuts
6. Traditional aboriginal animal food:
Marine Life: Fish, small sharks, stingrays, pipes, clams, crayfish, freshwater mussels,
dugongs, eels and sea cucumbers.
Reptiles: Lizards, snacks, grades, turtles, turtle eggs and goannas.
Birds: Mutton birds, wild geese, emus, and swans.
Insects: Witchetty grubs, bogong moths, honey ants and green ants.
Marsupials: Wallabies, kangaroos, possums, flying foxes and echidnas.
7. Global migrations of culture group to Australia:
Colonial Food Production:
European settlers brought staple foods. Claiming land has failed, to investigate the
native bush foods for consumption.
Technological Developments.
1. Technology and Food:
Technology influences the amount and type of food available. Technology applies to
the following in food industry:
Industrial Revolution (mid 1800’s) transported was limited by the roads because not
many were built.
Changes and improvements in technology, benefits the products that are
manufactured. E.g., genetic modification for some plants, to grow faster or to a certain
size.
Processes, machines, tools, systems, products, resources.
2. Benefits to the changes in technology:
Preserve Foods
Have a constant supply of foods
Eats foods that are not in season/ from other parts of the world
Produce new food products from existing foods
Transform raw materials into many products
Have a lot of different foods in our diets
, 3. Food processing and manufacturing technology:
Preserve food: Frozen food, canned food
Constant food supply: Cereal
Out of Season: Strawberry _ America, mango
Other parts of the world: Squeaky cheese _ Finland
Number’s products: Prebiotics/ probiotics _ yoghurt
Variety: Beans
4. Technological change and equipment:
Electricity
WWI and WWII
Plastic is common in packaging
Manufacturing methods
5. Technology used in food storage and distribution:
Supply to meet the demand
Facilities need to be reliable
Stop microorganisms from growing
6. Distribution:
Distribution networks must be efficient for all forms of the transport (roads, rail, sea,
air)
Foreign aid for developing countries is most difficult for distributions, because of
their transport systems and sometimes distances.
7. Technology in the marketplace:
A marketplace is the location where consumers buy what they need locally
internationally
Good can be imported as a manufactured product, or a raw material
Products can be bought into countries that are out of season.
Goods are processed to increase their selling price, they have value added, increase
their profits.
1. Global migrations of cultural groups:
Some of these foods become part of the daily diet and are called Staple Food.
Most cultures throughout the world have at least one staple plant food.
Cereal is the most common plant staple. They are edible grains.
2. What is staple food?
Staple Food: is a food that is eaten routinely and in such quantities that it uses a large
portion of a standard diet.
Examples:
wheat: (Originated in, and is most popular is the Middle East)
rice: (Originated in, and is most popular in South East Asia)
meat and fish food: (Started due to migration and movement around
the world geographical location of residence)
3. We select food for different reasons, based on:
Psychological
Physiological
Geographical
Social
Economic
Technological
Religious
Media
4. Food native to Australia:
Australian aborigines had a nutritious and varied food supply. Not ‘staple food’
because the animals they hunted and the plants they gathered would vary from coastal
to inland regions. If their food had any poison it would be soaked in water.
5. Traditional aboriginal plants food:
Roots
Fruit and Vegetables
, Stems
Seeds and Nuts
6. Traditional aboriginal animal food:
Marine Life: Fish, small sharks, stingrays, pipes, clams, crayfish, freshwater mussels,
dugongs, eels and sea cucumbers.
Reptiles: Lizards, snacks, grades, turtles, turtle eggs and goannas.
Birds: Mutton birds, wild geese, emus, and swans.
Insects: Witchetty grubs, bogong moths, honey ants and green ants.
Marsupials: Wallabies, kangaroos, possums, flying foxes and echidnas.
7. Global migrations of culture group to Australia:
Colonial Food Production:
European settlers brought staple foods. Claiming land has failed, to investigate the
native bush foods for consumption.
Technological Developments.
1. Technology and Food:
Technology influences the amount and type of food available. Technology applies to
the following in food industry:
Industrial Revolution (mid 1800’s) transported was limited by the roads because not
many were built.
Changes and improvements in technology, benefits the products that are
manufactured. E.g., genetic modification for some plants, to grow faster or to a certain
size.
Processes, machines, tools, systems, products, resources.
2. Benefits to the changes in technology:
Preserve Foods
Have a constant supply of foods
Eats foods that are not in season/ from other parts of the world
Produce new food products from existing foods
Transform raw materials into many products
Have a lot of different foods in our diets
, 3. Food processing and manufacturing technology:
Preserve food: Frozen food, canned food
Constant food supply: Cereal
Out of Season: Strawberry _ America, mango
Other parts of the world: Squeaky cheese _ Finland
Number’s products: Prebiotics/ probiotics _ yoghurt
Variety: Beans
4. Technological change and equipment:
Electricity
WWI and WWII
Plastic is common in packaging
Manufacturing methods
5. Technology used in food storage and distribution:
Supply to meet the demand
Facilities need to be reliable
Stop microorganisms from growing
6. Distribution:
Distribution networks must be efficient for all forms of the transport (roads, rail, sea,
air)
Foreign aid for developing countries is most difficult for distributions, because of
their transport systems and sometimes distances.
7. Technology in the marketplace:
A marketplace is the location where consumers buy what they need locally
internationally
Good can be imported as a manufactured product, or a raw material
Products can be bought into countries that are out of season.
Goods are processed to increase their selling price, they have value added, increase
their profits.
